Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHCCC001 Mapping and Delivery Guide
Use food preparation equipment

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHCCC001 - Use food preparation equipment
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

double sink

food processors

graters

griller

refrigeration unit with shelving

slicing machine

storage facilities

small equipment:

assorted pots and pans

blenders

can opener

containers for hot and cold food

colanders

cutting boards

food handler gloves

knife sharpening equipment:

sharpening steels and stones

knives:

butchers and boning

chef

filleting

palette

utility

vegetable

mandolin

mouli

planetary mixers

scales

small utensils:

peelers, corers and slicers

tongs

whisks

stainless steel bowls

thermometers

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

mise en place lists and standard recipes

organisational food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

variety of commercial ingredients used in food preparation specified in the performance evidence

industry-realistic ratios of kitchen staff to customers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Prerequisites/co-requisites
Competency Field Commercial Cookery and Catering
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: ELEMENTS
       
Element: Select food preparation equipment.
  • Confirm food preparation requirements from recipes, lists and other workplace information.
       
Element: Identify and select knives and other routine and specialised equipment suited to the food preparation task.
       
Element: Confirm cleanliness of equipment before use.
       
Element: Use equipment to prepare food.
       
Element: Assemble and use equipment safely and hygienically according to manufacturer instructions.
       
Element: Prepare food items using suitable knives to make precision cuts.
       
Element: Clean and maintain food preparation equipment.
       
Element: Maintain equipment cleanliness using appropriate cleaning agents.
       
Element: Use energy, water and other resources efficiently to reduce negative environmental impacts.
       
Element: Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
       
Element: Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
       
Element: Select food preparation equipment.
  • Confirm food preparation requirements from recipes, lists and other workplace information.
  • Identify and select knives and other routine and specialised equipment suited to the food preparation task.
  • Confirm cleanliness of equipment before use.
       
Element: Use equipment to prepare food.
  • Assemble and use equipment safely and hygienically according to manufacturer instructions.
  • Prepare food items using suitable knives to make precision cuts.
       
Element: Clean and maintain food preparation equipment.
  • Maintain equipment cleanliness using appropriate cleaning agents.
  • Use energy, water and other resources efficiently to reduce negative environmental impacts.
  • Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
  • Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select food preparation equipment.

1.1 Confirm food preparation requirements from recipes, lists and other workplace information.

1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task.

1.3.Confirm cleanliness of equipment before use.

2. Use equipment to prepare food.

2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions.

2.2.Prepare food items using suitable knives to make precision cuts.

3. Clean and maintain food preparation equipment.

3.1.Maintain equipment cleanliness using appropriate cleaning agents.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:

blenders

food processors

graters

knife sharpening equipment:

sharpening steels and stones

knives:

butcher and boning

filleting

palette

mandolin slicers

measures

mouli

peelers, corers or slicers

planetary mixers

scales

thermometers

whisks: fine and coarse stainless steel wire

use food preparation equipment to prepare each of the following food types:

fruit and vegetables

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces and marinades

meat

poultry

seafood

make precision cuts on fruit and vegetables

complete food preparation tasks within commercial time constraints.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

meaning and role of mise en place in the process of preparing, cooking and presenting food

essential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:

commercial:

blenders

food processors

graters

mixers

knife sharpening equipment

sharpening steels and stones

knives:

butcher and boning

chef

filleting

palette

utility

vegetable

measures

peelers, corers, and slicers

scales

thermometers

whisks

food safety practices for handling different food types

cleaning practices and agents suitable to range of equipment in use

precision cuts used in a commercial kitchen:

brunoise

chiffonnade

concasse

jardinière

julienne

macédoine

mirepoix

paysanne

safe operational practices using essential functions and features of equipment used to prepare:

dairy products

dry goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces and marinades

meat

poultry

seafood

vegetables

safe operational practices for maintenance and minor adjustments of equipment:

adjusting blades

oiling machines.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select food preparation equipment.

1.1 Confirm food preparation requirements from recipes, lists and other workplace information.

1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task.

1.3.Confirm cleanliness of equipment before use.

2. Use equipment to prepare food.

2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions.

2.2.Prepare food items using suitable knives to make precision cuts.

3. Clean and maintain food preparation equipment.

3.1.Maintain equipment cleanliness using appropriate cleaning agents.

3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts.

3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
Confirm food preparation requirements from recipes, lists and other workplace information. 
 
 
 
 
 
 
 
 
 
 
Confirm food preparation requirements from recipes, lists and other workplace information. 
Identify and select knives and other routine and specialised equipment suited to the food preparation task. 
Confirm cleanliness of equipment before use. 
Assemble and use equipment safely and hygienically according to manufacturer instructions. 
Prepare food items using suitable knives to make precision cuts. 
Maintain equipment cleanliness using appropriate cleaning agents. 
Use energy, water and other resources efficiently to reduce negative environmental impacts. 
Maintain the condition of equipment and make minor adjustments as required within scope of responsibility. 
Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility. 

Forms

Assessment Cover Sheet

SITHCCC001 - Use food preparation equipment
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC001 - Use food preparation equipment

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: